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Cornbread or Muffins
  • Gluten-Free
  • Soy-Free

Cornbread or Muffins

Delight in delicious cornbread from a skillet or as muffins. Enjoy with warm melted butter or drizzle with sweet honey. This recipe was developed using our Baking & Pancake Mix before we created our Cornbread & Muffin Mix. Try our Sweet Old Fashioned Cornbread recipe too!

Ingredients
    • 1¼ cup Pamela's Baking & Pancake Mix
    • 1 cup fine yellow cornmeal
    • ⅓ cup sugar or honey
    • ½ tsp salt
    • 2 eggs, beaten
    • 1 cup milk
    • 2 TBSP melted butter
Directions

    Preheat oven to 375°.

    Mix all ingredients together. For cornbread, pour into a greased 8-inch square pan and bake for 20-25 minutes. For muffins, fill greased muffin cups 3/4 full and bake for 15-20 minutes.

    For Green Chili Cornbread, add 1 cup drained canned corn and 2 TBSPs diced green chilies and bake for 20-25 minutes or until inserted toothpick comes out clean.

    © Pamela's Products, Inc.

Overall Average Rating:
2 ratings
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Margaret Erath 10/299/2018 10/27/2018
  • Rating:
I used this recipe as written to make waffles. They were soft, not crispy, but wow they were good!! The whole family LOVED them!! This is our favorite cornbread recipe anyway, but making it as waffles was awesome!
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Pippy 07/198/2017 07/18/2017
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Per instructions, I heated my cast iron in the oven with a generous dollop of GF shortening, but added 3 eggs, and took out 2 tbls of water. Before adding the wet ingredients, I added two cups of mozzarella cheese, some garlic and onion powder and 4 turns of sea salt and gave it a stir. It was delicious and with the super crispy bottom, OMG, it was SO yummy! I put it on a cooling wrack as fast as possible and sprinkled a nice topping of more cheese. The fam loved it!
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Nancy 06/153/2017 06/03/2017
Made this with an egg substitute. It tasted really good but a little chewy. I may have underbaked it a bit or maybe the egg substitute made it chewy.
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Kayla 01/18/2017 01/19/2017
Wonderful cornbread! I used 2 eggs baked the muffins for 16 minutes. They were perfect and delicious! Just the right amount of sweetness.
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Matti 11/325/2016 11/21/2016
Cast Iron Skillet style: put the two tablespoons of butter in a cast iron skillet in the oven to preheat/melt butter. Mix up everything else for cornbread (2 eggs). When the oven is hot and butter is bubbling, pour the batter in the pan and return it to the oven. Bake 25 minutes. PERFECT.
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Meri Ford 06/164/2016 06/13/2016
This cornbread is in the oven. Added some wieners and corn and made it with the two eggs and honey. Took a GF cooking class last Saturday and she said one of their favorite family dishes was cornbread with wieners in it. Reminded them all of corn dogs. So was courageous and used this recipe and added some big franks I bought awhile back and cut them up. Didn't really like the wieners by themselves so thought in this cornbread would be a great dish. I didn't have any green chilies but I added some chopped jalapenos. Will let you know how it turned out.
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Andrea K 12/338/2016 12/04/2016
Trying it tought in cast iron pan in oven...anyone else try that?
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    • I haven't personally cooked this recipe in a cast iron, but I have done other cornbread, and I've even done a cheesecake in one. They are great for baking because they distribute heat evenly throughout. I love baking in them. it always turns out great, as long as you grease em really good.
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Janna 02/52/2016 02/22/2016
A great tasting cornbread and not to mention ITS GLUTEN FREE!!! Yaaaay!!
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Kris M 01/17/2016 01/18/2016
These are delicious. I made them with 2 eggs and honey instead of sugar. The only reason I did not give them 5 stars is because they stuck to the muffin tin liners and I lost a good bit of muffin on them. I highly recommend these muffins and maybe greasing the liners or not using liners at all.
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    • Hi, Kris! When i make corn muffins, g/f or otherwise, they always stick to the liner till they're cool. I know... who wants to eat them cold? So a baking dish or, as you say, butter the daylights out of the muffin tin. In case it's helpful to someone. :) Regards, Kay
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Hungry Man 05/131/2015 05/12/2015
I substitute the cornmeal with 1/3 cup of flax, and 1/3 cup almond meal. Give it a try...
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